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Really Easy Slow Cooker Beef Stew

An Olive Oil Recipe

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Prep Information

Prep Time

15-20 minutes

Cook Time

480-600 minutes


4-6 people


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup frozen peas
  • 2 bay leaves
  • 3 cups beef broth
  • 2 medium yellow onions, chopped
  • 2 ribs celery, chopped
  • 4 carrots, chopped
  • 20 mini potatoes, halved
  • 28 oz. whole tomates
  • 1-1/2 teaspoons Italian seasoning
  • 2 lbs. beef stew meat, cut in 1-1/2 inch cubes
  • 1 Tablespoon, Wild Mushroom and Sage Olive Oil or any varietal olive oil such as Arbequina, Arbosana, or Manzanillo


  • Make a roux using the pan drippings, beef broth and flour. Transfer the roux to the crock pot.
  • In a medium bowl, crush the tomatoes with a potato masher and transfer the tomatoes and the juice into the crock pot.
  • Heat the olive oil in a skillet and brown the meat. With a slotted spoon, lift the meat chunks into a crockpot.
  • Add the remaining ingredients (except the bay leaves) to the pot and stir well.
  • Top with the bay leaves.
  • Cook on low for 8-10 hours
  • Remove the bay leaves before serving.
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